You know I love Joy. She’s so much fun and so full of secret ingredients that make the best food even better. Chocolate-chip cookies, for instance. The secret? Well…read the recipe!
These cookies are adapted ever so slightly from her “best chocolate chip cookie” in her book. I’ve made them my own, and they really can’t be called chocolate-chip cookies, which is why I didn’t.
Here are the adaptations I made to Joy’s already fantastic recipe (I know ’cause I’ve made it both ways. In two days. Yeah. It’s that good):
Omitted nuts, because this is a one add-in cookie.
Added espresso powder: this is a coffee-ish cookie, and espresso powder also kicks up the chocolate. Bonus!
Substituted coarsely chopped dark chocolate for the semisweet chocolate. Joy actually originally used bittersweet, but I had used semisweet the first time. Who doesn’t love dark chocolate?
Sprinkledsea salt on before baking. I discovered here http://www.dessertsforbreakfast.com/2012/10/salted-dark-chocolate-espresso-cookies.html what sea salt does to dark chocolate. I encourage you to try that recipe as well. You will not be disappointed! Unless you’re one of those people who thinks there can be too much chocolate. If you are, all I can say is: I’ll pray for you.
From those adaptations, it shouldn’t be too hard to guess the original recipe and make that, but I also encourage you to check out Joy’s book. And blog. Joy is great.
DISCLAIMER: this dough is highly addictive. Consider yourself warned.
Dark Chocolate Espresso Cookies
source: adapted from Joy the Baker Cookbook– Joy Wilson
1 c. plus 1 T unsalted butter, softened
1 c. granulated sugar
1 ½ t. pure vanilla extract
1 t. molasses
½ c. packed light brown sugar
2 t. instant espresso powder
1 large egg
1 large egg yolk
2 ¼ c. flour
1 t. salt
1 t. baking soda
1 c. coarsely chopped dark chocolate chips
Sea salt, for sprinkling
Brown 1 stick plus 1 T butter. This is done by cooking the butter in a saucepan until frothy and deep golden. You must watch it carefully, because when it is ready, it will be very frothy. Once browned, place in a bowl to cool slightly.
Cream the other stick of butter with the granulated sugar until light and fluffy, 3-5 minutes.
In a small bowl, sprinkle the espresso powder over the egg and egg yolk and let dissolve.
Add the vanilla extract and molasses, and beat until incorporated. Once the brown butter has cooled slightly, pour into the creamed butter mixture, along with the brown sugar. Cream for about 2 minutes until well incorporated. Add the egg and egg yolk mixture, and beat for 1 more minute.
In a medium bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture and beat on low speed until the flour is just incorporated. Remove the bowl from the stand mixer, and fold in the chocolate chips.
Cover the bowl with plastic wrap and allow to chill in the refrigerator while the oven preheats to 375 degrees F. Roll tablespoons of dough into balls and space about 2 inches apart on a baking sheet lined with parchment paper. Sprinkle with sea salt.
Bake cookies for 12-14 minutes until lightly browned on the outside, but still soft and tender in the center. Remove from the oven and allow to rest for 5 minutes on the baking sheet before removing to a cooking rack.